Vegetable Dumpling Soup recipe - ingredients, nutrition and when to eat it
This warm soup is made by simmering vegetable dumplings in anchovy broth with green onions.
This warm soup is made by simmering vegetable dumplings in anchovy broth with green onions. The tender dumpling filling pairs with the light broth for a satisfying lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 743g serving): 391.8 kcal · protein 20.8g · carbohydrate 53.1g · fat 11.4g · sodium 1334.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Gently stir the bottom of the pot once right after adding the dumplings so they don’t stick.
Tips: Soup soy sauce can vary in saltiness by brand, so add it a little at a time and adjust the seasoning at the end.
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Ingredients (1 serving)
- Vegetable dumplings — 5 pc
- Dried anchovies — 10 g
- Kelp — 1 sheet
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Soup soy sauce — 1 tsp
- Water — 500 ml
- Salt — 0.5 g